Food cooling compliance data logger

ABSTRACT

A data logger records a time/temperature profile for the preparation and cooling of a prepared food by recording only those timed points specified on a specific food preparation protocol. Typically the protocol may be that specified by the FDA and the logger may record the occurrence of a temperature exceeding a required minimum, and the subsequent occurrence of one or more temperatures at specified elapsed times.

FIELD OF THE INVENTION

[0001] This invention relates to a data logger capable of verifyingcompliance with the cooling regime recommended by the US Department ofAgriculture Food and Safety Inspection Service for cooked meat asapproved by the Food and Drugs Administration.

BACKGROUND

[0002] Cooked food is required to be cooled within set times to avoidthe establishment of organisms at a level above that which could bedangerous for consumption. One version of these levels is set by the USDepartment of Agriculture and requires:

3-501.14 Cooling.

[0003] (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled:

[0004] (1) Within 2 hours from 60° C. (140° F.) to 21° C. (70° F.); and

[0005] (2) Within 6 hours from 60° C. (140° F.) to 5° C. (41° F.) orless, or to 7° C. (45° F.) or less as specified under¶3-501.16(A)(2)(b).

[0006] (B) POTENTIALLY HAZARDOUS FOOD shall be cooled within 4 hours to5° C. (41° F.) or less, or to 7° C. (45° F.) as specified under ¶3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature,such as reconstituted FOODS and canned tuna.

[0007] (C) Except as specified in ¶ (D) of this section, a POTENTIALLYHAZARDOUS FOOD received in compliance with LAWS allowing a temperatureabove 5° C. (41° F.) during shipment from the supplier as specified in ¶3-202.11 (B), shall be cooled within 4 hours to 5° C. (41° F.) or less,or 7° C. (45° F.) or less as specified under ¶ 3-501.16(A)(2)(b).

PRIOR ART

[0008] Data loggers exist for a variety of tasks including the recordingof the temperature. Application of these to the food industry is shownby:

[0009] U.S. Pat. No. 5,939,974 which describes a system for monitoringand controlling food service requirements in a food serviceestablishment. It includes a main computer with appropriate peripheralsand an interface unit. The interface unit is connected to the maincomputer and is also connected to a plurality of monitoring devices,some of which monitor essential food establishment functions, such astemperatures, motion detectors, sanitary areas and the like, whileothers monitor employee activities. The interface unit is also connectedto a plurality of control devices which both monitor and controlessential activities, including sanitation, temperature, signals forsmoke detection, pH levels, inventory and employee activities. Portableinstruments are included with connection capabilities to the interfaceunit, and employee identification devices are also included.

[0010] U.S. Pat. No. 5,437,163 which relates to a method of logging datarelative to the operation of a transport refrigeration unit, during eachtrip of the transport refrigeration unit, with the transportrefrigeration unit including control means and non-volatile memorymeans. The method includes the steps of monitoring a plurality ofpredetermined variables of the transport refrigeration unit to providedata, and selecting those variables of the plurality of monitoredvariables whose data is to be logged in the memory means during a tripof the transport refrigeration unit.

[0011] Such data loggers do not relate to the specific task ofmonitoring food cool down time, which has specific requirements to befollowed.

OBJECT

[0012] It is an object of this invention to provide a data logger whichwill monitor compliance with a cooling regime as specified, or whichwill at least provide the public with a useful choice.

STATEMENT OF INVENTION

[0013] In one aspect, the invention comprises a data logger, atemperature probe fitted to the data logger and a logging regime whichmonitors the temperature of the probe environment at intervals whichwill indicate compliance or non-compliance with a specified coolingregime.

DRAWINGS

[0014]FIG. 1 is a perspective view of a data logger in accordance withthe invention

[0015]FIG. 2 is a flow chart of a logging regime which would indicatecompliance with the current US FDA recommendations.

PREFERRED EMBODIMENTS

[0016]FIG. 1

[0017] Shows a data logger 1 having a display 2, status indicating LEDs3 and 4, a control switch 5 and a temperature probe 6. The logger has aninternal clock and can store date and time information againsttemperature information from the probe. In use the probe 6 is located inthe area of food which has just been cooked and the control switch 1 isoperated. The logger initializes and commences displaying thetemperature and the current date and time.

[0018] The control switch may be a magnetically operated switch so thatthere are no external switches or control knobs or it may be a pressbutton switch. The logger may not be resettable once started until afull monitoring period has elapsed to avoid inadvertent restarting of amonitored cooling period.

[0019] LED 3 indicates that the logger has been initialised and isfunctioning and LED 4 will show an alarm state if the regime has notbeen complied with.

[0020]FIG. 2

[0021] Is a flow chart for the logic embedded in the logger,implementing the requirements below.

[0022] It is a requirement that the food being monitored must exceed 60°C. in order for harmful organisms to be destroyed. If the temperatureprobe does not reach this temperature within one hour of activation thelogger will indicate a failure.

[0023] Within 6 hours of first indicating a temperature of 60° C. thetemperature should have dropped below 40° C., and accordingly the loggerholds and displays the temperature at 2 hour intervals until 6 hours haselapsed, at which logging ceases.

[0024] The logged temperatures and times may be read out via an outputport and permanently recorded.

[0025] Advantages Of The Preferred Embodiment

[0026] The logger as described monitors only one location and is capableonly of showing compliance with one regime. This means that a user doesnot have a complex choice of regimes to make, and that the logger cannotaccidentally be forced into different modes of operation. This adds tothe reliability of the logger when in use since its intended use is inthe food industry where it acts as a single use tool.

[0027] Variations

[0028] Preferably the internally held regime may be varied byreprogramming the logger.

1. A data logger recording temperature at a desired location andindicating compliance with a specified time/temperature cooking/coolingregime wherein the location is in a food preparation area and the datalogger records the temperature of a food at only specified timedinstants.
 2. A data logger as claimed in claim 1 wherein the loggerrecords attainment of a first higher temperature, followed by recordinga second temperature a specified time from attainment of the highertemperature, and a third temperature a further specified time from saidsecond time.
 3. A data logger as claimed in claim 2 wherein the loggeralso records the a fourth temperature a further specified time from saidthird time.
 4. A data logger as claimed in claim 2 wherein thecooking/cooling regime is that required by the US Food and DrugAdministration guidelines for cooked meat.
 5. A data logger as claimedin claim 1 wherein the data indicating compliance or non-compliance withthe cooling regime may be output from the logger for permanent storage.6. A data logger as claimed in claim 1 wherein the logger isenvironmentally sealed to allow cleaning according to approved hygienemethods.
 7. A data logger as claimed in claim 1 wherein the loggercarries internally criteria for recording in accordance with only asingle cooling regime.
 8. A data logger as claimed in claim 6 whereinthe logger is externally reprogrammable to a different cooling regime.